Go Back
–+ servings
Killer Lemon Butter Sauce for Fish

Killer Lemon Butter Sauce for Fish: Elevate Your Dinner Game

Transform any fish fillet with this quick Killer Lemon Butter Sauce for Fish, ready in under 15 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauces
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 4 tablespoons Unsalted Butter Using high-quality butter elevates the dish.
  • 2 tablespoons Fresh Lemon Juice Bottled juice works if fresh is unavailable.
  • to taste Salt Essential for seasoning.
  • to taste Finely Ground Pepper Essential for seasoning.
For the Fish
  • 4 fillets Thin White Fish Fillets (e.g., Bream) Cod or tilapia can be used as substitutes.
  • 1 cup White Flour For dredging to achieve a crispy crust.
  • 2 tablespoons Oil (Canola) Can substitute with vegetable or avocado oil.
For Serving
  • 4 wedges Lemon Wedges Enhance flavor when served.
  • 1/4 cup Finely Chopped Parsley Optional garnish.

Equipment

  • light-colored saucepan
  • non-stick skillet

Method
 

Preparation
  1. Step 1: Make the Lemon Butter Sauce - Melt 4 tablespoons of unsalted butter over medium heat until golden brown and nutty, then stir in lemon juice and season with salt and pepper.
  2. Step 2: Prepare the Fish - Pat fish fillets dry, season with salt and pepper, and dredge in white flour.
  3. Step 3: Cook the Fish - Heat oil in a non-stick skillet, add dredged fillets, and cook for about 1.5 minutes per side until crispy.
  4. Step 4: Serve - Place cooked fish on plates, drizzle with sauce, and garnish with parsley and lemon wedges.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

For best results, prepare the sauce first. Ensure fillets are dry for a crispy texture. Store any leftover sauce in the fridge for up to one week or freeze for three months.

Tried this recipe?

Let us know how it was!